FAROFA DE BACON E CEBOLA DOURADA E CROCANTE | Rápida e SENSACIONAL

If you enjoyed the video, please help us with a THANK YOU! Subscribe by clicking here:    / receitasdaelem   ♡ Amazing videos suggested for you! DO YOURSELF YOUR WHITE SAUCE    • APRENDI A FAZER ESSE MOLHO NA ITÁLIA | REC...   MAKE A LOT OF MONEY SELLING STUFFED CHEESE BREAD    • GANHE MUITO DINHEIRO FAZENDO ESSA RECEITA ...   Telegram Group Link https://t.me/joinchat/VpMT3TyIi8i-KDMT Recipe 400g bacon 100g butter 2 medium chopped onions Black pepper to taste 250g ready-made farofa (toasted cassava flour) Salt to taste Thyme to taste Here you will find the best recipes in an easy, quick, delicious way, and of course, making some changes to the recipes. Let's Cook!! History of the recipe: Farofa originated among the Tupi-Guarani Indians, and its invention predates the colonization of Brazil by the Portuguese. Food historians believe that to satisfy their hunger, the Indians needed a more nutritious food. Therefore, they placed cassava flour in the empty shell of a turtle and baked it. The fat from the shell then melted and mixed with the flour. Thus, farofa was born! After the beginning of colonization, the Portuguese began using this mixture for their voyages; after all, what could be better than fat, meat, and spices mixed with dry flour to prevent spoilage and withstand the daily hardships of expeditions? It's a mistake to think that farofa is something for the "common people" and not for royalty. Dom João VI never left home without his farofa in hand. Today, farofa is used as a side dish, and its main ingredient is cassava flour or corn flour, in addition to ingredients such as bacon, onion, garlic, and others. In some cases, it even becomes a main dish when generously enhanced. Full of versatility, it's on Brazilian tables for everyday or festive occasions and combines well with almost all national cuisine.